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I generally stick to a few local Micros I know and like. I'm sure the following will get me in trouble with someone. Some new-to-me Macro/Micros I've tried lately and disliked include Abita Amber, Dixie Lager, and a Firestone Walker. Didn't care for Abita or Dixie for the price ($7.50 and $7.99 per 6 here). Both were watery and tasted to me like they included a fair amount of variety grains (corn or rice?). I don't remember which Firestone Walker brew it was; but, that was the worst of the bunch. I don't know if this was an off batch or what. The only way I can think to describe it would be uncooked grain. Bleah. The worst tasting commercial beer I've had in some time. I used it to catch slugs in the garden. I don't think the slugs even liked it that much.

I feel like I should know the answer to these questions; but, sadly my knowledge of the physics of these particular phenomena are lacking. Over the years I have learned that microwaved water doesn't work well for tea, coffee, or instant espresso. However I have always wondered about these two things. Why does water heated in the microwave foam when tea or other items are added to it? Also, am I imagining things, or does water heated in a microwave seem to cool faster than water heated on a stove or in an electric pot?

I love the white wines from the Loire Valley of France. Several of them are made from 100% Sauvingon Blanc and seldom see much (if any) Oak. I am particularly fond of Sancerre, and would recommend searching that variety in particular if you like crisp, flinty, elegant whites.

The only thing I have against cans are those plastic holders. If they can put them in cardboard boxes, great. Though, like someone else up thread, I will drink out of a bottle; but, not out of a can.

Elie, It's been posted on egullet before; but, I have found Gunther Anderson's Liqueur making web pages to have a wealth of information regarding proper techniques and storage. http://www.guntheranderson.com/liqueurs.htm

One I've had recommended to me recently is the W.L. Weller 12 Year. It comes in around $18/750ml here. Anyone tried this? Does it compare to Maker's Mark or Knob Creek? I wasn't pleased with Wild Turkey 101 for mixing, so am looking for something else.

One of our local wine stores has a promotion they call the "Dirty Dozen". They sell you 12 European (mostly french and german) wines for around $100. My wife and I thought it was a neat idea, would be fun, and help get us out of the Zinfandel rut we were in at the time. It's a great wine store and as far as I can tell, they pick fine wines to sell. However, the number of off and just not very good bottles we found in those cases was so high, we stopped after the second try. Though, part of the problem for us is my wife doesn't care particularly for white wines. I know there are good European wines in the $10 range; but, so far haven't had much luck with France and Germany. While the selection is somewhat more limited, I have, in the past, had more good luck finding reasonable European wines to my likeing from Portugal, Spain, and even Italy.

Agree with most folks above. When it starts getting hot, I usually make it an annual project to go through all the big bottles of German Weiss bier I can find at local liquor stores. There is just something wonderful and old fashioned about those fat 16.9 oz bottles. And as Alton Brown said about 12oz beer bottles on "Amber Waves", "...let's face it, that's not a single serving." I love Schneider Weisse; but, think the strong individual character of the beer almost takes it out of the classification as a true Weissbeer. I haven't had it since last year; but, I think of it as a heavier beer having a closer affinity to some Belgian ales or Bocks than a true Weiss. I've also been disappointed with Weiss beers I've tried so far from the US. The only exception I can think of is a very nice Weiss Bock from Brooklyn Brewing I had while in New York in April. I don't care for any of those I have tried brewed here on the West Coast.

With decent whole leaf chinese green tea (Dragonwell, Gunpowder...) I do not even strain the leaves out. In my big mug, I just cover a heaping teaspoon of tea with a pint of water. When the leaves float down to the bottom I know I can start drinking. If it gets too strong, I just add more hot water. If it is decent tea, it won't be too bitter or have many sticks.

Along with the rye in a Sazerac, as winesonoma notes, I find Peychaud's flavor combines well with Brandy.

There was quite an interesting article in the New Yorker last year about a gentleman who is trying to market a new upscale Ketchup. It is available online here: http://www.gladwell.com/2004/2004_09_06_a_ketchup.html Fascinating stuff about Mustard and professional tasters, too. I try to cut out as much High Fructose Corn Syrup as possible, so I stick to the Muir Glenn Ketchup. Can't think of the last time I used it, though. Maybe as a condiment on a dead of winter burger, when the tomatoes were too sad to countenance.

http://sfgate.com/cgi-bin/article.cgi?file...WIGO9CSFBM1.DTL I was aware of slightly fizzy French and Italian Reds; but, apparently the Australians (and some Californians) have gotten it into their heads to add fizz to some fairly serious red wines. Anyone tried these or have opinions? "The best Australian sparkling red wines can be astonishing to Americans who expect grape soda pop. First of all, they're dry. And they're not frothy lightweights. They have the character of the varietal from which they're made -- most often Shiraz -- and also the terroir where they're grown. They can be earthy, rich and complex, with long finishes, yet the bubbles make them more food-friendly than a still wine made from the same grapes."

I'm so sorry to hear this! That is just awful. I know I have a hard enough time exercising "tough love" in my garden, and am furious when passers by injure or vandalize the plants growing in the window boxes in front of my house. You have my sympathy. Please take care and try not to get too frustrated and be glad no one was injured. At least, with gardens, there is always next season.

I guess I'm kind of a heretic when it comes to burgers. Not that I am against the purist burger. However, I really like something some folks might class as "grilled meatloaf". Current fave is: Couple cloves minced garlic, Tablespoon minced onion, 2 TBSP Bread Crumbs, 1/2 tsp. mild smoked paprika (Pimenton de la Vera, baby!), 1/2 tsp hot smoked paprika, 1/2 tsp. thyme, 1/2 tsp. oregano, salt and pepper, enough wine or beer to moisten breadcrumbs and a little olive oil. (Don't over-) Mix in 1 Pound 85% lean ground Chuck, form into 1/3 pound patties and grill to Medium-ish over searing hot mesquite coals. In order, acceptable accessories, Bun Top, Mustard, grilled or sauteed Onions/Mushrooms, "Burger", Tomato Slice (catsup only if no decent tomatoes available), Pickle, Lechuga or Greens, Mayo, Bun Bottom.

CharityCase, You should investigate community gardens. I have a tiny back yard that gets no light, so do most of my vegetable and herb gardening in a local community garden. It's a great opportunity to meet people in your neighborhood, grow vegetables, trade seeds, etcetera, usually at a very low cost and a little extra work. Good luck with the tomatoes!

I'll be ordering from Mount Lassen this week to get some green walnuts. I tried asking one of the sellers at my farmer's market; but, he seemed confused about what I might want to do with Green Walnuts. I may still try to talk to some friends who live in Sonoma and see if they know anyone with an organic or no-spray walnut tree. Here is a previous thread in Fine Spirits and Cocktails which concerned Vin de Noix or Nocino. http://forums.egullet.org/index.php?showto...&hl=nocino&st=0

Well, I guess it depends on the heating vessel and how picky you are about tea. Some water heating kettles don't have proper lids to open, only front spouts. The electric ones are often made out of plastic which will stain if you cooked tea in them. Typical tea brewing pots are made of pottery, which can't be heated. Another factor to consider is temperature. When you turn off the heat on the stove, carryover is going to continue to raise the temperature for a few minutes. Depending on how picky you are about tea and the type you are brewing, this might ruin it for you. Ideally, a tea brewing pot should be made out of something non-reactive, non-porous, and fairly insulating. The idea is for the tea to steep at a more or less constant temperature for the 3-5 minutes. Thin uninsulated metal is kind of bad for this.

Oh, I forgot to say, thanks for the insightful tasting notes! I'm going to have to keep a lookout for the Garretson. Cheers!

There are a few wineries in CA which are run by or have now hired Austrailian winemakers. Wattle Creek is the most obvious example. Geyser Peak is another. I think one of my least favorite tendencies in modern winemaking is the tendency towards very high concentration of flavor combined with high viscosity. I usually have wine with dinner, and find these wines match fairly poorly with most food. Do winemakers use unusual methods to attain this high extraction of flavor? Or is it the type of grape or conditions it is grown in? It seems especially prevalent in what I would call mid-level boutique wines, especially Syrah and upmarket blends in the $30-50 range.

Short answer is, Old World is the wine producing countries of the Eurasian continent. France, Spain, Portugal, Hungary, Greece, etcetera. "New World" includes countries "discovered" by European nations in relatively modern times. The Americas, Australia, New Zealand. Most wines in these nations are produced using grape stock imported from the "Old World" To my mind it is no longer a particularly useful distinction, as many "Old World" wineries are now producing "New World" style wines. And vice versa, as "Old World" wineries abandon their classic styles many "new world" wineries produce wines in more traditional styles.

For quite a few years I worked in a Southwestern restaurant that made a very popular guac with cheese, salsa, and spice mix involved. However, while working there I started researching Mexican cooking and discovered Diana Kennedy's books including "Art of Mexican Cooking" and now seldom deviate from the recipes I find in them. Her recipe for guac is very basic and to my mind very delicious. Crush diced white onion, cilantro, serrano and salt in mortar and pestle (molcajete) or blender, stir in diced avocados, garnish with a sprinkling of cilantro, finely diced tomato, and finely diced white onion. My least favorite additions are citrus and dairy.

At this point you're about 3/4s of the way towards making lime liqueur. Why not go the rest of the way? Interestingly, according to Paul Clark's Gimlet article in Mixologist, prior to Lauchlin Rose's patented alcohol free method of preserving Lime Juice, the British Navy preserved lime juice by fortifying it to 15% alcohol using Demerara Rum. The 2:1 tip is good. I was wondering where the point was that sugar syrup and granulated sugar were about the same per volume. Boy some other interesting sugars are mentioned. I have a daiquiri recipe from the Coyote Cafe, where you cut up a pineapple, and then macerate it in light and dark rum with Piloncillo and a vanilla bean. Strain out the pineapple, add lime juice and chill in the freezer. Dangerously tasty stuff. I love dates, so will have to keep an eye out for date sugar. I've recently noticed Agave nectar at Whole Foods near the honey, and was wondering what it was like. I first noticed it a few years ago when they started using it to sweeten Odwalla's Juices. Another thing that has shown up on my radar this year is "Lyle's Golden Syrup". It's a concentrated invert sugar syrup sold in England as a condiment type sweetener. Might be fun or at least an add water shortcut for simple syrup. Maple Syrup might have too strong a taste; but, perhaps in the right company, it could be an interesting sweetener for a midwestern themed cocktail.

This year I have 12 tomato plants, Oregon Spring bush, Tigerella, Yellow Pear, and Silvery Fir tree. I may have to learn to can. I've also got cucumbers started. Just regular Burpee Pickling cukes. Garlic is still going from last fall. Hoping to harvest around June/July. Will probably put in some greens when it is done. My wife loves Dino Kale, so hopefully some of that and some rhubarb chard. Perennial herbs planted last year include monster marjoram, purple sage, greek oregano, chives, garlic chives, and a couple culinary Lavendars. Amazing how those 2 inch pots can grow in a year. I think there may still be a couple struggling Thyme plants somewhere under the sage. About time to give all of those their first haircut of the spring. Also have Moroccan Mint, Lemon Balm, Rosemary, and Yerba Buena (Satureja douglasii).

Well, I've definitely outgrown my Weber 18 1/2 inch. I'm sort of torn about what to do about it. It is too small for parties. At times it just seems the Webers were not designed to take advantage of lump charcoal. They radiate too much heat instead of reflecting back on your food. Still viable/hot pieces of charcoal fall through the grates and out of the grill. It would also be nice to be able to do low heat cooking, without so much fussing. However, we have a very small porch and patio, so it is nice to be easily able to pick it up and put it somewhere out of the way. If I had a full size charcoal or gas grill I couldn't do that. Some of the gas grills folks have posted do look very nice. It would be cool to be able to put the grill on my porch, instead of relagating it to the patio. Also nice not to have the sparks from charcoal damage my plants when I dump them. I guess my cheapest option would be a bigger Weber and a Smoky Mountain Cooker. Those Big Green Eggs and Kamodos sure are pretty, though. One grill a hardware store here pushes is the Traeger Pellet Grill. It would take up more space; but, from what I've read it would do everything I most of the things I want from a grill/smoker. Specialty fuel, though, and it would take up a permanent spot on my patio or porch. Does anyone have experience with these grills or other similar models? http://www.traegergrills.com/

I've gone to the Mission Cha Cha Cha a couple times in the last year or so for work related parties. I haven't been to the Haight Street one for a few years. I think the food is roughly equivalent at both places. The dining space and the bar space aren't separate at the Mission Location, and the bar seems to be more of the focus than the food. Most of the tables run along the walls across from the bar stools. Definintely not the place for a quiet dinner.